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Ingredients
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Sundae Base
Method
Sundae Assembly
Prepare Thai tea base
Brew Thai tea according to package instructions without added sugar. Let the tea cool completely, then refrigerate until cold.
Tamarind syrup
In a small saucepan, gently warm tamarind paste with 1 tablespoon water and the palm sugar/honey if using, whisking until smooth. If too thick, thin with a splash of coconut milk. Let cool to room temperature.
Chill components
Ensure all components are well chilled: Thai tea, coconut milk, and ice cream. Chill mango chunks if desired.
Assemble sundae base
Divide ice cubes into serving glasses or bowls. Pour a base layer of Thai tea over the ice to begin a lightly bitter-caramelized tea flavor.
Add mango and coconut
Layer in mango chunks and shredded coconut. Drizzle a small amount of tamarind syrup to taste for tangy sweetness.
Add ice cream
Top with 4 scoops of vanilla or coconut ice cream, layering gently to maintain temperature contrast.
Finish and serve
Drizzle additional tamarind syrup or coconut milk if desired. Garnish with extra shredded coconut and a few mango slices. Serve immediately.